DSpace at KISTKIST Article2026

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dc.contributor.authorChun, Jae-In-
dc.contributor.authorHan, Ga-Hae-
dc.contributor.authorKim, Seong-Yeop-
dc.contributor.authorKim, Seong-Min-
dc.contributor.authorKim, Gab-Jung-
dc.contributor.authorKim, Bokyeong-
dc.contributor.authorKim, Jae Kwang-
dc.contributor.authorCho, Jwa Yeong-
dc.contributor.authorKim, Ho-Youn-
dc.contributor.authorKang, Jin-Ho-
dc.date.accessioned2026-03-27T05:00:10Z-
dc.date.available2026-03-27T05:00:10Z-
dc.date.created2026-03-24-
dc.date.issued2026-03-
dc.identifier.issn0032-0781-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/154494-
dc.languageEnglish-
dc.publisherOxford University Press-
dc.titleMutation of STAY-GREEN 1 in tomato increases volatile organic compounds during fruit ripening-
dc.typeArticle-
dc.identifier.doi10.1093/pcp/pcag018-
dc.description.journalClass1-
dc.identifier.bibliographicCitationPlant and Cell Physiology-
dc.citation.titlePlant and Cell Physiology-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.identifier.wosid001708089200001-
dc.relation.journalWebOfScienceCategoryPlant Sciences-
dc.relation.journalWebOfScienceCategoryCell Biology-
dc.relation.journalResearchAreaPlant Sciences-
dc.relation.journalResearchAreaCell Biology-
dc.type.docTypeLetter; Early Access-
dc.subject.keywordAuthorcarotenoid-
dc.subject.keywordAuthorchloroplast-
dc.subject.keywordAuthorfatty acid-
dc.subject.keywordAuthorSTAY-GREEN 1-
dc.subject.keywordAuthorVOC-
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